Product reformulation and nutritional improvements after new competitive food standards in schools
Bibliographic Data
| ID | 15090359 |
|---|---|
| Authors | Jaquelyn L Jahn (0000-0002-1346-6331, Harvard University, corresponding author), Juliana FW Cohen (0000-0002-3145-6014, Harvard University), Mary T Gorski-Findling (Harvard University), Jessica A Hoffman (0000-0003-0585-1595, Northeastern University), Lindsay Rosenfeld (0000-0003-3219-1967, Northeastern University), Ruth Chaffee, Ruth K Chaffee (0000-0002-9380-7107, Northeastern University), Lauren Smith (0000-0002-3973-615X, Boston University), Eric B Rimm (0000-0002-1402-7250, Brigham and Women's Hospital) |
| Year | 2018 |
| Volume | 21 |
| Issue | 5 |
| Pages | 1011-1018 |
| Publication date | 2018-04-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Public Health Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 1368-9800 • E-ISSN: 1475-2727 |
| Publisher | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1017/s1368980017003445 |
| PMID | 29262875 |
| OpenAlex | W2780683317 |
| Language | EN |
| References cited | 21 |
Objective In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products were reformulated after standards were implemented; the availability of reformulated products outside schools; and whether compliance with the standards improved the nutrient composition of competitive snacks. Design An observational cohort study documenting all competitive snacks sold before (2012) and after (2013 and 2014) the standards were implemented. Setting The sample included thirty-six school districts with both a middle and high school. Results After 2012, energy, saturated fat, Na and sugar decreased and fibre increased among all competitive foods. By 2013, 8 % of foods were reformulated, as were an additional 9 % by 2014. Nearly 15 % of reformulated foods were look-alike products that could not be purchased at supermarkets. Energy and Na in beverages decreased after 2012, in part facilitated by smaller package sizes. Conclusions Massachusetts’ law was effective in improving the nutritional content of snacks and product reformulation helped schools adhere to the law. This suggests fully implementing Smart Snacks standards may similarly improve the foods available in schools nationally. However, only some healthier reformulated foods were available outside schools
Business · Environmental health · Food safety · Food standards · Healthy food · Observational study · Product (mathematics · Quality (philosophy · Serving size · Food Security and Health in Diverse Populations · Mathematics · Medicine · Nutrition, Health and Food Behavior · Obesity, Physical Activity, Diet · Food Science · Marketing
How do we actually put smarter snacks in schools? Nourish (Nutrition Opportunities to Understand Reforms Involving Student Health) conversations with food-service directors
Reformulation of pizza crust in restaurants may increase whole-grain intake among children
Children's knowledge of packaged and fast food brands and their BMI. Why the relationship matters for policy makers
Impact of Nutrition Standards on Competitive Food Quality in Massachusetts Middle and High Schools
| Citation velocity | historical |
|---|---|
| Highly cited | No |